Chocolate casserole

Name: Chocolate casserole
Cook time: 45 min
Total time: 45 min
Yield: 6
Ingredients: 200 g Dark chocolate coating; 200 g Butter; 6 Eggs (size M); 200 g Sugar; 1 TEASPOON Cinnamon; 1/2 TEASPOON Coriander; 1 pinch Salt; 7-10 Tbsp grated peel and juice of 1 untreated orange; 100 g Flour; 1 Mango; 1 Pomegranate; 1 collar Mint; 2 TEASPOONS Cocoa powder; 7-10 Tbsp butter and flour

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 6

200 g Dark chocolate coating
200 g Butter
6 Eggs (size M)
200 g Sugar
1 TEASPOON Cinnamon
1/2 TEASPOON Coriander
1 pinch Salt
7-10 Tbsp grated peel and juice of 1 untreated orange
100 g Flour
1 Mango
1 Pomegranate
1 collar Mint
2 TEASPOONS Cocoa powder
7-10 Tbsp butter and flour

Directions

1
Grease well moulds or cups (150 ml each) and dust with flour. Keep cold. Chop the chocolate coating and melt with butter over a warm water bath. Mix eggs, sugar, cinnamon, coriander, salt, orange peel and flour until smooth. Carefully fold into the chocolate mixture.
2
Spread the mixture evenly in the moulds and chill for 2-3 hours. Peel the mango, cut it off the stone and dice it. Cut the pomegranate into quarters, remove the seeds from the white skins and collect the juice. Wash the mint, dab dry and put aside for decoration. Cut the rest into fine strips. Mix mango, pomegranate seeds, mint and orange juice, chill. Place the ramekins on a rack. Bake in a preheated oven (250 °C/ convection oven: not suitable/ gas: level 5) for 12-14 minutes. The surface should be firm, slightly convex and show fine cracks. Remove from the oven and leave to rest in the moulds for 2 minutes.
3
Place the ramekins on a rack. Bake in a preheated oven (250 °C/ convection oven: not suitable/ gas: level 5) for 12-14 minutes. The surface should be firm, slightly convex and show fine cracks. Remove from the oven and leave to rest in the moulds for 2 minutes. Turn out onto plates and dust with cocoa. Add the mango salad. Serve decorated with mint